How To Make Saffron and Tomato Risotto
Creamy risotto with saffron and juicy bursts of tomato.
Serves:
Ingredients
- 1 1/2 cups Arborio rice
- 1/2 cup onion, finely diced
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 tsp saffron threads
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tbsp. unsalted butter
- Salt and pepper to taste
Instructions
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In a small bowl, soak saffron in 2 tbsp. hot broth.
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In a separate pot, heat broth on low to keep warm while cooking.
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In a large pan, heat butter over medium heat.
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Add onions and garlic, and sauté until softened.
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Add rice and cook for 1-2 minutes until coated in butter.
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Pour in white wine and stir until absorbed.
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Add 1 ladleful of broth and stir until absorbed.
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Repeat step 7, adding broth 1 ladleful at a time until rice is cooked but still slightly al dente.
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Stir in saffron mixture and tomatoes, cook for 1-2 minutes.
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Remove from heat, stir in Parmesan cheese.
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Season with salt and pepper to taste.
Nutrition
- Calories : 427kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 23mg
- Sodium : 1184mg
- Total Carbohydrates : 63g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 12g
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